Cheesy Tex Mex Hash Browns Casserole Recipes

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CHEESY HASHBROWN CASSEROLE



Cheesy Hashbrown Casserole image

Quick and easy side dish.

Provided by Sallie Arch

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
2 (10.5 ounce) cans cream of chicken soup
1 (16 ounce) package shredded Cheddar cheese
1 pint sour cream
½ cup melted butter
½ cup finely chopped onion
1 teaspoon salt
½ teaspoon ground black pepper
1 sleeve buttery round crackers (such as Ritz®), crushed
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
  • Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
  • Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 18.8 g, Cholesterol 75.5 mg, Fat 31.3 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 18 g, Sodium 737 mg, Sugar 1.1 g

MEXICAN HASH BROWN CASSEROLE!



Mexican Hash Brown Casserole! image

Provided by Rachel

Number Of Ingredients 19

1 pound bag of Frozen Ore Ida Shredded Hash Browns
1 15 oz . can tomato sauce
1 pound of lean ground beef
3 cups of Mexican 4 cheese blend of finely shredded cheese (or just cheddar cheese)
1 8 oz . package of cream cheese brought to room temperature
1 medium onion chopped
1 Tbsp . butter
Mexican Spice Blend Mix:
1/2 tsp . powdered garlic
1/2 tsp . ground cumin
1/2 tsp . ground coriander seed
3 tsp . chili powder
1 tsp . smoked paprika
1/2 tsp . salt
Topping suggestions:
chopped tomatoes
chopped green onions
sliced black olives
sour cream

Steps:

  • Preheat oven to 350. In a large skillet melt butter and add chopped onions. Saute until they are translucent. Add ground beef and cook until meat is browned. Drain off any excess fat. Bring meat/ onion mixture back to the skillet and set on medium low heat. Add Mexican Spice Blend and tomato sauce and cook for 2 minutes or until warm. Add cream cheese and 1 1/2 cups of the shredded cheese. Cook until cream cheese and shredded cheese is just melted. Turn off heat and add Hash Browns. Completely mix everything together and transport to a casserole dish that has been sprayed with a little cooking spray. Bake at 350 for 45 to 50 minutes or until the casserole is browned on edges. Add the other 1 1/2 cups of shredded cheese to the top of the casserole and bake another 5 to 10 minutes or until cheese is bubbling. Serve while hot and top with toppings! Enjoy!

MEXICALI HASHBROWN TACO CASSEROLE



Mexicali Hashbrown Taco Casserole image

This hashbrown taco casserole is a meat and potatoes dinner baked in one dish. A Tex-Mex twist on Shepherd's Pie.

Provided by Judith Hannemann

Categories     Dinner

Time 45m

Number Of Ingredients 12

1 lb 90% lean ground beef
1/2 cup diced green bell pepper (divided)
1/2 cup diced red bell pepper (divided)
1/2 cup corn
1 pkg taco seasoning
10.5 oz condensed tomato soup
3 oz low fat cream cheese
1/2 cup chopped onion (divided)
2 cups Mexican-style shredded cheese (divided)
1 tsp salt
1/2 tsp pepper
15 oz frozen hashbrown potatoes (thawed)

Steps:

  • Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2 1/2 quart oblong casserole dish.
  • Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.
  • Add the undiluted tomato soup, corn and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom.
  • In a separate bowl, combine the defrosted hash browns, the remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
  • Top ground beef with potato mixture, pressing it down slightly.
  • Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.

Nutrition Facts : ServingSize 1 serving, Calories 393 kcal, Carbohydrate 31 g, Protein 28 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 1469 mg, Fiber 4 g, Sugar 8 g

CHEESY TEX-MEX HASH BROWNS CASSEROLE



Cheesy Tex-Mex Hash Browns Casserole image

A spicy twist on the cheesy hash brown casserole that we all love. This has Mexican Velveeta, green chilies and a little cayenne pepper for bite!

Provided by Theresa P

Categories     Potato

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

1 (30 ounce) package frozen shredded hash browns, thawed slightly
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
2 cups cubed mild Velveeta Mexican cheese
1/2 cup finely diced onion
1 (3 ounce) package cream cheese, cubed
1/4 teaspoon cayenne pepper
1 (4 1/2 ounce) can diced green chilies
1 1/2 cups corn flake crumbs
3 tablespoons melted butter

Steps:

  • Mix all ingredients except topping, in a large bowl.
  • Spread evenly in a greased 9x13 baking dish.
  • Mix melted butter and corn flake crumbs in small bowl.
  • Sprinkle over potatoes.
  • Cover with tin foil and bake for 20 minutes at 350°F.
  • Uncover and continue to bake for 30 to 35 minutes more, until heated through.

Nutrition Facts : Calories 229.7, Fat 13.8, SaturatedFat 7.8, Cholesterol 31.5, Sodium 462.2, Carbohydrate 23.6, Fiber 1.6, Sugar 1.4, Protein 4.4

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